Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.

How to smoke northern pike. Is dissolved and let cool, place fish in brine over night or up. I've not done northern pike, but use this brine on pan fish, bass, catfish with good results. About press copyright contact us creators advertise developers terms privacy policy & safety how youtube works test new features press copyright contact us creators.

Prepare your fire using charcoal and. Incubus6, ive cooked some big chain pickerel approaching 30 inches, but i did a foil wrap with butter and onions, very sweet tastng fish. Place the pretzels in a plastic band and break them into finely crushed crumbs.

Clean the fish into fillets but do not remove the skin.combine the following ingredients to make the dry brine:3 c brown sugar 1 c pickling. When you experience canada pike fishing, the only thing more rewarding than catching the pike is sharing the bounty. I found this on the.

I use alder or cherry. 1 gal water, 1 cup pickling salt, 1 cup brown sugar, 1tsp garlic salt, 1tsp allspice, 1 tsp pepper, heat this until salt ect. How to dry brine and smoke your pike.

Preheat the oven to 375° f. This delectable recipe is a little more. Rinse and add white vinegar to cover fish and soak for 24.

Brine filets 8 to 12 hours (keep cold). Used kummok's recipe altered a little. Fish was skinless, cut back on the brown sugar 'cause i used a honey teriyaki marinade, not as much cayenne.